Using a kitchenaid or stand mixer, combine honey, coconut sugar, yeast, cardamom, vanilla, and salt. Stir in 1 cup of flour.
In a small saucepan, heat milk over low heat (don't let it boil!). Melt ghee into milk and pour over flour mixture. Stir until well combined.
Add in raw eggs, on at a time, and stir until combined.
Stir in the rest of the flour (5 cups). Dough will be slightly sticky.
Take dough out of Kitchenaid and place on floured counter.
Kneed for 5 minutes until dough is nicely elastic. You can add in a bit more flour if needed.
Place dough in a well-greased bowl. Cover with a kitchen towel and rise in a warm area for an hour.
Punch down dough and continue to rise another 30 minutes.
Remove dough from bowl and cut into three pieces. Roll each piece into a 24 inch rope.
On a silpat, braid dough and form a wreath out of the dough. Place in a large pie pan.
Place dyed eggs around the wreath. Coat with egg wash (1 egg whisked with a little water).
Bake in a preheated 375 degree oven for 30 minutes, or until nicely browned. Cool and serve.